Monday, May 27, 2013

What does microbial life in the soil really have
to do with the lettuce, strawberries, and other items in our shares?As it turns out, a lot!Though our website describes Elmwood Stock
Farm as a multi-generational livestock and produce farm in Scott Co, Kentucky,
in actuality, we manage the unseen flora and fauna of prime silt loam soil in
the Central Bluegrass region of Kentucky. When we began to question the
treadmill of off-farm chemical inputs, and how they affected everything,
rebuilding the microbial population in the soil drove the decision-making
surrounding our farming practices.It
continues to do so to this day.

Research studies have taught us about the power
of the soil food web, well beyond particle size and fertility. There are 10
to15 thousand species of bacteria, and way more fungi actively coexisting with
each other, and with the microscopic animals and insects in the soil. Farming
these little guys is really what we do. Organic systems rev up these
microscopic ecosystems, capture the energy of the sun and nourishing rains, and
convert that energy into food for all of us in the soil food web. Managing
microbes is still our top priority.

The USDA documented that plants growing in their
optimum soil conditions, receive little or no insect pressure compared to their
contemporaries in unbalanced conditions. The complex exchange of nutrients
amongst these microbial populations as they multiply and perish, creates a
reservoir of nutrients and a home for larger species in the soil food web to
live, who in turn add their benefits as a link in the chain.When plant roots have access to the rich
nutrient solution in a vibrant soil, they send that diversity directly to the
leaves and fruits of the plant. This, in combination with the diverse microbial
life encasing all plants, is how organic farming works. Only with access to
this diverse fertility profile and some solar energy can a plant produce the
phytonutrients necessary to ward off predators and produce wholesome food for
us to consume.

A recent study showed that fruit flies, when
given a choice, gravitate to organic foods versus the conventionally raised
foods. Over many generations, the organic population of fruit flies showed
stronger fertility and size. Other studies have documented that milk and meat
products from organic farming systems have vastly superior heart-healthy fat
profiles.We hear a lot about consuming
foods with good fatty acid profiles.

So, when we humans consume the organically grown
plant and animal products, reared in the optimum environment just described, we
have the potential to transform the microbial life into our bodies and make
them part of us. The Human Micro Biome Project teaches that we are populated
with hundreds of trillions of microbes, from thousands of species, which live
off what we consume. The Biome study shows that the diverse complex of
microorganisms in and on us, is the genesis of our immune system. Just like the
plant in optimum soil wards off attack, we can more likely ward off attack if
we maintain a diverse balance of nutrients in our diets.

When you consume raw fruits and vegetables, you
are not only getting the carbohydrates, proteins and sugars, but the
antioxidants, anthocyanins, enzymes and the like, to feed the microbes that
provide good gut health. These microbial populations have the benefit of
balancing the release of nutrients, as we need them, buffering the vagaries of
our eating habits.

So, it just stands to reason, if the plant
benefits from organic systems based on rich microbial soils, and the animal
benefits from the balance of nutrients going into their microbial driven
digestive systems, and we provide these to our digestive capacity, we benefit
as well. Fruit flies got it right for a reason.

In Your Share

Fresh Asparagus

Kohlrabi – organic

Lettuce – organic

Spinach – organic

Strawberries - organic

Radishes – organic

Spinach Salad
with Warm Bacon Vinaigrette, thanks
to a CSA member for sharing this Deb Perelman recipe, it’s a take on an old
Kentucky favorite, Kilt Salad, so you can substitute lettuce for spinach if
desired.Serves 4 as an appetizer or 2
spinach salad enthusiasts.

Place spinach in
a large, wide salad-serving bowl. Scatter with mushrooms, red onion, and coins
of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat
until they’re brown and crisp and have rendered their fat. Use a slotted spoon
to scoop them out of the skillet and spread them on a piece of paper towel
briefly before sprinkling them over the salad. Pour out all but two tablespoons
of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the
red wine vinegar, honey and Dijon. Pour over entire salad and season salt and
pepper. Toss gently and serve hot.

Mediterranean
Greens, thanks to
another CSA member for sharing this recipe adapted from one of Mark
Bittman’s.She used bok choy, but
suggests any substantial green would be good – your bunch of mixed greens will
hold up well in this.

1 head of Bok
choy or any other substantial green (adjust cooking time if need be)

1/4 C broth or
water

2-3 T of neutral
oil (olive, grapeseed, etc)

2 T capers

1 T lemon juice
or balsamic vinegar (or more to taste)

1 T minced garlic

¼ C chopped
olives (optional)

Trim greens.Put oil into skillet and heat over medium
heat. When hot, add greens (when I use bok choy, I add the stems first, cooking
for 2-3 minutes, and then add the leafy greens).Stir occasionally until they greens are almost cooked.Add the broth or water and cook until most
of the liquid has evaporated.

Add capers and
garlic and cook for another minute or so, until the garlic has softened.Add the lemon or balsamic vinegar, stir for
about 30 more seconds, and serve.

You can also add
1/4 cup of chopped olives when you add the capers and garlic.

Lettuce
Soup

Our thanks to Chef Carolyn from The Wholesome Chef for this recipe, a
tasty use for any extra lettuce

Saute onion and
garlic in 2 T ghee on medium-low heat in a 4- to 5-quart heavy pot over
moderately low heat, stirring, until softened, 3 to 5 minutes. Add salt and
pepper and cook, stirring, 1 minute. Stir in potato, lettuce and water and
simmer, until potato is very tender.Purée soup in batches. Serve warm with a drizzle of walnut oil!

Shaved
Asparagus and Quinoa Salad

Thanks to a
CSA member for sharing this recipe, we’ve used it in a past season, but it
proved to be popular!

¾ to 1 C cooked quinoa

6 to 7 stalks of asparagus

1 small lemon

olive oil (the good stuff), to taste

sea salt, to taste

black pepper, to taste

2 T pine nuts, walnuts, or almonds

1 to 2 ounces Parmesan, shaved

Cook the quinoa (I like to make extra for more
salads and for breakfast, 1 C of dry quinoa yields over 3 C cooked quinoa).
Combine rinsed quinoa with twice as much water in a saucepan. Bring to a boil,
cover and reduce heat to a simmer. Cook for 15 minutes or until water is
absorbed, remove from heat and fluff with a fork.

Shave the asparagus with a vegetable peeler. To
do so, hold the tough end of the asparagus against a cutting board, and peel
from the tough end toward the tip. Toast the nuts, either in a skillet over
medium heat, stirring often, or by baking at 350° for 5 to 10 minutes (stirring
often). Zest the lemon (if desired) and slice it in half.

In a bowl, combine cooked quinoa and shaved
asparagus. Squeeze in most of the juice of half a lemon (add more to taste
later) and a good drizzle of olive oil. Sprinkle with sea salt and ground black
pepper and toss to coat. Sprinkle with nuts. Use your vegetable peeler to shave
Parmesan directly onto the salad. Don’t skimp on the cheese! Top with lemon zest.
If necessary, add more lemon juice, olive oil, or salt and pepper to taste.

Monday, May 20, 2013

First, a little history.The Federal Farm Bill is a legislative
mechanism to guide farm policy and is restructured every five years. This
long-range plan gives the agricultural economy continuity in resource development
and planning, without being tied to a particular Presidential administration.
It arose from the Dust Bowl era, in part to implement conservation measures,
for the good of the greater society, not just the farming community. The main
historical purpose is to stabilize the food supply for
the nation. The Farm Bill contains numerous programs to keep the farming
community in crop and livestock production despite devastating droughts,
floods, or outside economic forces like fuel shortages. Let’s face it, a steady
food supply is essential to economic growth and political stability of our
country.

With interstate commerce and mechanization
improvements after World War II came a greater ability for fewer farms to
produce more food for the growing urban population. This was having a negative
impact on rural economies as raw commodities were being shipped to factories
for processing and further distribution. For this reason, programs to support
rural development began to creep into the legislation. As a way to support
seasonal variations in productive capacity of the farms, the federal government
began purchasing the surplus and providing it to schools as a way to better
feed and educate our young people. This concept carried over to welfare
programs with the idea that free food will help people be more productive.
Conservation programs have been steady aspects of the Farm Bill throughout all
of the years.The overarching
long-range Farm Bill also became a great vehicle for rural legislators to
stimulate economic development, now known as “pork”.

The “get big or get out” era of the late 70’s
worked, given the consolidation we now see in agricultural supply chains. Some
say farmers now feed 178 people as compared to 28 after the Depression. Others
say they don’t feed any people, just the industrial machine with raw
commodities. This consolidation also concentrates the power of farm policy into
the hands of a few. The vast majority of funds in the Farm Bill go to food
stamps, now known as SNAP, school lunch (schools get about $1 per child for
lunch), along with summer feeding programs. This is how oversupply is managed.

The recent days of paying farmers not to grow
products are over. There are much better crop insurance programs now in place.
Conservation programs are still a tenant of the new, proposed legislation. Mac
was recently in Washington, DC advocating for stronger support of programs that
support organic crop and livestock production, processing, and marketing. The
Organic Trade Association has determined that organic foods, collectively,
would be the fourth largest commodity in this country, wow!Organic farms produce 4% of the food supply,
yet access only 0.04% of USDA’s budget. Several programs that are critical to
fostering this growth were thrown over the fiscal cliff last year. Their status
is considered an add-on to baseline funding priorities within the new Farm
Bill, so they were left behind during the extension period that kicked in since
Congress did not pass a new Farm Bill on schedule last year. Among other
things, lack of funding has jeopardized ongoing research into organic
production techniques.(Interestingly,
some segments of commercial agriculture now employ techniques developed for
organic growers, greatly reducing overall pesticide use around the country.)

Mac, and the other organic farmers, all feel good about
how they were received on Capitol Hill last week, though many of the staff
people in Washington don’t fully realize the overreaching support for organic
foods.We know that it goes way, way
beyond 4% of the food supply.Elmwood
Stock Farm is part of that 4%, but Elmwood’s CSA membership and farmers market
customers, who choose to eat local and choose to eat organic, are a much bigger
constituency.As Congress and their
staff continue to debate and shape the newest Farm Bill, they need to hear from
the consumers of organic food to really realize how big and broad the interest
in organic has become.

In Your Share

Fresh Asparagus

Bok
Choy – organic

Romaine Lettuce – organic

Radishes – organic

Spinach – organic

Strawberries - organic

Recipes to Enjoy

Strawberry
Burrata Salad, adapted
from Vegetarian Times and shared by a CSA member- if you prefer your berries as
a dessert, serve the strawberry mixture spooned over vanilla ice cream – yum!

¼ C white
balsamic vinegar

1 T sugar

1 pinch salt

4 C hulled,
halved strawberries

¼ C fresh basil
leaves, cut into ¼-inch ribbons

6 oz burrata
cheese, cut into quarters (can be found locally, but if you prefer another
option, fresh mozzarella will work as well)

4 T olive oil

Cracked black
pepper

Bring vinegar,
sugar, and salt to a boil in a small skillet.Reduce heat to medium-low and simmer 3 minutes or until reduced by
half.Cool 1 minute, then pour over
strawberries in small bowl and stir to combine.Gently stir in basil ribbons.

Place burrata
quarters on salad plates. Surround with 1 cup strawberries, drizzle with olive
oil and sprinkle with pepper.

Spinach Salad with Strawberries and Basil, thanks to a
CSA member for sharing this Rachel
Ray creation.

1
shallot

2
T aged balsamic vinegar

1
tsp superfine sugar

Juice
of ½ lemon

1
½ C small strawberries

2
to 3 C fresh spinach leaves

½
C fresh basil leaves

4
to 5 T extra virgin olive oil

Salt
and freshly ground pepper

Chop
the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice
and set aside. Hull the strawberries and cut them in half. Transfer to a
serving bowl along with the spinach and basil. Whisk the olive oil into the
vinegar mixture and season with salt and pepper. Toss the salad with the
dressing and season with salt and pepper.

Slow Cooker Adobo Chicken with Bok Choy, thanks to a
CSA member for sharing this recipe she found online.Thevinegar balances with the bungency of the bok choy,
but you can use some organic chicken stock in place of half of the vinegar if
tartness is a concern, for equally tasty results.

Adjust oven rack
to upper-middle position, about 5 inches from heating element; heat broiler. In
a medium sized bowl, whisk together eggs, half and half, salt, and pepper until
well combined, about 30 seconds. Set aside.

Heat oil in a
12-inch cast iron skillet over medium heat. Add the onions to skillet and cook,
stirring occasionally, until soft and translucent, about 5 minutes. Add the
asparagus and continue to cook, stirring occasionally, until lightly browned
and almost tender, about 3 minutes. Stir in the cheese to the eggs; add egg
mixture to skillet and cook, using spatula to stir and scrape bottom of
skillet, until large curds form and spatula begins to leave wake but eggs are
still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook
without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata
has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into
with paring knife, eggs should be slightly wet and runny. Remove skillet from
oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata
from skillet and slide onto platter or cutting board. Cut into wedges, serves 6
to 8.

Thursday, May 16, 2013

Let’s talk
weather.We’ll get past the
sensationalizing of the weather we see in the media talking about scraping your
windshield. We are talking about critical aspects of plant growth, and by
extension, food production. The crops we grow have varying temperature
sensitivities and tolerance to frost and freezing temperatures. We can go to
the field with the spring crops mentioned last week knowing they have some
tolerance for frost. The normal last frost date for Scott County is May 10,
give or take a few weeks. Several years ago, the last frost was April 17
although we did not know that until mid-May passed. The following year it was
May 21.As May begins, we look at
long-range forecasts to help us to decide when to start hardening off the
plants.

The plants started in the greenhouse
grow at a steady temperature with no wind. They are planted close together in
the trays somewhat supporting each other as they stretch out and up with their
new leaves reaching for more light. We put the trays of plants on a wagon just
outside the greenhouse and let them become accustomed to wind, rain, and cool
nights for a week or so. This time of year the daily temperature swings can be
30 to 40 degrees. This will toughen the stem and reduce transplant shock of
being placed in the soil, equally spaced apart in the row. If the weather looks
like frost we can roll the wagons inside the barn overnight to protect them.

Frost is a unique phenomenon that
occurs when the dew point is close to freezing and the temperature approaches
freezing. The ground is warmer than the air and the soil is moist. As the
moisture is released into the air (evaporation), aided by transpiration of the
plants (transpiration is a plants version of exhaling during respiration), a
microclimate near the surface is formed which turns this moisture into tiny ice
crystals on the surface of the leaves. Water expands during the freezing
process, which ruptures the cell walls on the surface of the leaves,
effectively killing the tissue of the plants that are not tolerant of such
action.

We also gauge several other factors
in whether frost will form or not, as sometimes the dew point and temperature
prediction would indicate frost. If windy conditions prevail, this effectively
stirs the layers of air in the atmosphere preventing that microclimate at the
surface from developing. The trickier pattern to explain is how cloudy skies
prevent radiational cooling at night. Based on the law of physics that for
every action there will be an equal and opposite reaction, the earth releases
the radiant heat it gained all day, all night. If the skies are clear, this
energy is effectively pulled back into space, super cooling the air just above
the surface of the earth. Cloudy skies prevent this radiational cooling effect
from happening, thus trapping the heat near the surface of the ground.

Farmers talk about frost settling in
the low spots. Because these various factors are more likely to occur in low
spots versus up on the ridges, we avoid those low areas for the early plantings
of sensitive crops. This can actually be a benefit to those same crops if we encounter
extreme heat in mid-summer. Also keep in mind, it is generally 5 degrees cooler
in the country than it is in town. This has to do with all the concrete and
asphalt collecting radiant heat during the day, and moisture not being retained
by concrete as it is by soil. Also the cars, industrial heat/air handling
systems, and tree-lined streets and yards alter the whole microclimate at the
soil level.

Anytime the forecast is below 37
degrees F, frost is a possibility and we monitor it very closely. Some predictive
forecast models called for 32 degrees Monday morning. Thirty-two is a magic
number. The water in the plant freezes, the ice formation ruptures the cell
walls, end of plant. Nothing we can do. If it is frost, we can spray water on
the plants before sunrise, which warms the surface of the leaf with 55-degree
water thus avoiding ice crystal formation. We have avoided the temptation to
have early crops because of the long range forecast a few weeks ago, but we do
have some green beans, sweet corn and early tomatoes out, cross your fingers!

In Your Share

Fresh Asparagus

Bok Choy lovers know to eat both the stalk and the leafy greens,
either together in a dish, or chopped and prepared separately. Store
refrigerated in a closed container, leaves will wilt slightly prior to the
stalk, but it is to be expected and taste will not change.Long viewed
as a specialty item, bok choy is becoming better known and well liked as our
menus and palates expand.

Try a simple stir-fry by sautéing
some garlic or onion in olive oil or butter; add the chopped white stalks, then
a few minutes later add the chopped green leaves.When wilted, but still crunchy, add a dash of
sesame oil.Enjoy as a nice side dish
with fresh garden flavor.

Kale Greens Did you know kale is good for your eyes? It has
two carotenoid pigments (lutein and zeaxanthin) that the eye utilizes to filter
out some uv radiation. In this way, eatingkale can help your eyes protect
themselves from the sun’s rays – and hopefully prevent macular degeneration.
Lutein levels are highest in dark green leafy vegetables. Kale has the highest
amount of lutein per serving than any other green (26 mg/1 cup serving raw, 23
mg/1 cup cooked). Eat a little fat with the greens to help with lutein
absorption (such as olive oil, butter, cheese, nuts).

To prepare for cooking, cut or tear
the heavy stem from the leaf.You can
either leave the leaves whole if your cooking time is long enough to let the
leaf become tender – or you can cut your leaves into strips for faster cooking.Kale can be stir-fried, steamed, braised, or
oven roasted for kale chips.

Salad Lettuce

Popcorn

Strawberries

Sweet Potatoes

Radishes

Recipes to Enjoy

Aspargus & Creme Fraiche "Crepe"thanks to a CSA member for sharing one of her
delicious recipes!

2 eggs

Sea salt
and freshly ground pepper, to taste

Butter,
to coat the pan

3 spears
fresh asparagus, steamed or roasted

2 dollops
of crème fraiche

Generous
pinch of smoked paprika

Beat
the eggs lightly in a small bowl. Season with salt and pepper; set aside.

Melt a thin pat of butter in a small
non-stick skillet over medium heat. Add the eggs, and swirl the pan, lifting
edges with the tip of a butter knife so any uncooked egg can flow underneath.
When the top of the eggs look mostly cooked, add the crème fraiche, sprinkle
with the paprika, and place the asparagus on top and. Fold the right third of
the egg over the filling, then fold the left third of the egg on top to close
the omelet (kind of like the way you would fold a sheet of paper in thirds).
Let cook for 30 to 60 seconds more, just until the crème fraiche starts to ooze
out. Transfer to a dish and serve immediately.

Penne with Shrimp, Asparagus, and Feta

adapted
from a Martha Stewart recipe, a timesaver by cooking the shrimp and asparagus
with the pasta!

To
pasta mixture, add oil, lemon juice, garlic, and ¼cup reserved pasta water. Season with salt
and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired
consistency with some pasta water as needed. Serve immediately.

Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice

Our thanks
to a CSA member for this yummy recipe she shared using bok choy

4
C chopped bok choy (1-2 medium large heads)

1
red bell pepper, seeded and diced

1
lb. skinless, boneless chicken breast halves

salt
and pepper

½
C chicken broth

½
C sake (rice wine)

2
tsp sesame oil

1
T minced fresh ginger

1
T red curry paste

¼
- ½ C sweetened flaked coconut

2
C rice

2
(14 oz) cans coconut milk

Arrange bok choy and red pepper in
bottom of slow cooker.Season chicken
all over with salt and pepper and place on top.

In a small bowl, whisk together
broth, sake, sesame oil, ginger, and curry paste.Pour mixture over chicken.Cook low for 6-8 hours or high for 3-4 hours.Cook rice in coconut milk.In a small skillet toast coconut flakes, 5-8
minutes.Stir toasted coconut into
cooked rice, set aside. Spoon rice onto a serving platter, or individual bowls,
and top with chicken, vegetables and sauce from crock-pot.

Strip kale leaves off stem and chop
loosely. Put into a covered pot and add the water. Steam until kale is
tender, about 5 minutes or to your liking. When done, carefully pour out. Serve
kale on a plate sprinkled with salt and olive oil or lemon juice. If you have
left over, keep it in the refrigerator overnight. It is great the next day as a
ready-made cold salad.